NUTRITION 203 as an STS course Principles of Human Nutrition Second Summer, 2011

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1 INSTRUCTOR: NUTRITION 203 as an STS course Principles of Human Nutrition Second Summer, 2011 Dr. Marge Condrasky, RD, CCE Office: 216 Poole Agriculture Center; Phone: ; Office Hours: by appointment Food Science Dept. Office: 224 P & AS; Phone: Course Materials and Related Requirements: Required Textbook: Nutrition Now, Judith E. Brown Nutrition Now Fifth Edition, Wadsworth, Required Reading: Hope s Edge, Frances Moore Lappe and Anna Lappe, 2003, Jeremy P. Tarcher/Putman a member of Penguin Group (USA) Inc. ISBN # Access to Clemson s Blackboard course management system. Dial up not recommended. Resources on-line from Pearson publisher (information will be ed). Additional suggested readings, general nutrition topics and resources: Food Marketing to Children and Youth: Threat or Opportunity? Dietary Guidelines for Americans US Dept. of Health and Human Services and USDA Center for Nutrition Policy and Promotion- My Pyramid Food and Nutrition Information Center ( FNIC) More Matters Fruits and Veggies Campaign Centers for Disease Control and Prevention (CDC) Making It Happen: School Success Stories National Institutes of Health (NIH) Strategic Plan for NIH obesity research National Heart, Lung, and Blood Institute special applications: portion distortion and menu planner Office of Public Health and Science- The Surgeon General s Call to Action to Prevent and Decrease Overweight and Obesity Course Description: Nutrition 203 is a basic human nutrition course that encompasses review and applications of chemistry, biological sciences, and microbiological principles in the investigation and interpretation of nutrients and their interactions within the body. The course is required for Health Promotion majors and is a popular class with many students. The various student perspectives from the health promotion student, the engineer, the athlete, or the science major provide a rich platform for discussion on nutrition related controversial issues. An integral component of the course is to evaluate and interpret nutrition sources from government, private sector, academics, and health care sectors. The course content includes discussion on the changes in science over and health policy. The goal is for class participants to take what they learn in the course now and continue throughout their lives to apply and use the resources with their own families. 1

2 Course Objectives: 1. Describe the functions of nutrients and identify food sources of each 2. evaluate validity of nutrition information 3. plan a balanced diet that meets nutrient needs according to current dietary recommendations throughout the lifecycle 4. evaluate food products for nutrient content and health benefits or detriments 5. discuss nutritional strategies related to health maintenance 6. determine the factors that impact dietary behavior 7. describe best practices for changing dietary behaviors 8. Apply best practices in developing dietary behavior change interventions for various dietary needs such as weight loss. 9. Discuss cultural relevance to the role of diet related behavior for various ethnic groups and age categories. 10. Examine the relationship between time spent in meal preparation and sharing a meal time and the typical schedule in families and introduce the notion of the slow food movement in the US. 11. discuss scientific principles of human nutrition related to digestion, absorption and metabolism of the energy-yielding nutrients 12. summarize the recommended components to promote weight control and energy balance 13. identify food handling techniques to reduce risk of food borne illnesses 14. identify the prevalence of food insecurity and hunger 15. evaluate nutrition information in the media Students may vary in their competency levels on achievement of the above objectives. One can expect to acquire the knowledge and skills outlined only if he/she honors all course policies, attend classes regularly, complete all assigned work in good faith and according to the deadlines, and meet all other course expectations as a student. Comment: This course is taught entirely online. Therefore it is imperative a student has excellent internet access. Since this course is completed entirely through distance learning and in shorter than the normal semester length, it is the student s responsibility to read the textbook and complete assignments and exams according to the due dates. If a student is not willing to accept this responsibility then it would be in the student s best interest not to take this course. There will be no constant reminders when assignments are due. Students are to check the calendar on the course syllabus for due dates. Good organization skills are necessary to keep on track to achieve a good grade. All exams are completed online and it is recommended you have good internet access. It is recommended you use a wired internet connection rather than wireless when completing exams since they are timed and dial up services have not been reliable in some testing environments. The instructor s goal is for all students to learn and succeed in this course. Feel free to contact the instructor by telephone, or in person whichever works best for the student. 2

3 Online Access: Blackboard is the course management system that is used for this course. It can be accessed at Login into Blackboard using your Clemson University userid and password. Once in Blackboard select Nutrition 203 to access the course components. Policies: It will be the responsibility of the student to check Blackboard and their daily to keep up with course requirements. Any sent to the student will be using their Clemson account address. Use of any other address is not the responsibility of the instructor or Clemson University. All assignments must be posted directly to Blackboard (BB) as instructed either as a posting or an assignment (be sure to put your last name and assignment title in the subject line i.e. Condrasky diet record). Assignments are not to be ed to the instructor. It is the expectation that all students will complete all assigned readings and view the Breeze presentations and other on-line materials provided according to the topical outline in the syllabus. The course presentations are located under the course documents function of BB. Late assignments and work will not be accepted. Any work submitted after the deadline will not be accepted and a "0" will be assigned. Refer to the "calendar" on Blackboard. No extra credit assignments will be available. Exams must be completed online and will only be available during the dates and times designated according to the syllabus. They must be completed in the allotted time for completion. Going over the specified time may result in a grade reduction. Course format will include: Nutrition discussions presenting both sides of the argument on current nutrition events and hot topics i.e. vitamin supplementation, organic produce, GMO, irradiated food processing, and understanding consumer acceptance of product innovations relevant to weight management. Students will be asked to consider both sides of an issue and role plays each interchangeably. Small groups (chats/ discussion board) present the opportunity to discuss readings to include perspectives on how science and society change over time and the impact and relationship between science and policy. Readings and activities will investigate ethics related to marketing and advertising works i.e. Discussion on places where science trickles to the consumer and investigate the process from the media perspective as well as a product availability point of view for example: Supermarket categories and advertising, Nutritional advice who can you trust, Can eating out be part of a healthful diet, Recognizing specific nutrients on a food label, What s the story on alternative sweeteners? How much and what kind of fat should we eat, Can water be too much of a good thing to athletes, to children, etc? What are antioxidants and how do our bodies use them? 3

4 Sport beverages: help or hype? Can we live longer by eating a low-energy diet? ACADEMIC INTEGRITY: "As members of the Clemson University community, we have inherited Thomas Green Clemson's vision of this institution as a "high seminary of learning." Fundamental to this vision is a mutual commitment to truthfulness, honor, and responsibility, without which we cannot earn the trust and respect of others. Furthermore, we recognize that academic dishonesty detracts from the value of a Clemson degree. Therefore, we shall not tolerate lying, cheating, or stealing in any form. When, in the opinion of a faculty member, there is evidence that a student has committed an act of academic dishonesty, the faculty member shall make a formal written charge of academic dishonesty, including a description of the misconduct, to the Associate Dean of Undergraduate Services. At the same time, the faculty member may, but is not required to, inform each involved student privately of the nature of the alleged charge. All assignments completed outside of class are to be each student s own work and not the work of collaboration. Any evidence of collaboration or copying will result in an F for the assignment. All assignment responses are to be the ideas and thoughts of the student, not copied from a text, journal or web site. Plagiarism will not be allowed. If plagiarism is suspected on the first offense, a zero will be given for the attempted work. Second offense will result in F for the course and raise possibility of suspension or dismissal from the university. See student handbook for further clarification. GRADES: (refer to grade center on Blackboard Learn) COMPONENTS OF THE GRADE - Assignment of a letter grade is not done until all Course work has been completed. Grades will be assigned using the following cut off points: A 90%; B 80%; C 70%; D 60%; F <60%. Individual extra credit is not available. The final grade will be based on exams, assignments, classroom discussions, and participation as summarized below: Test/ Exams (5) X 15% each 75% Assignments: Application of Concepts 15% 3 day diet recall one page analysis and report at 5%; and Reading of Hope s Edge: written report 5% ; and on-line discussion 5% Participation/ class discussions 10% 3 topics to be posted on discussion board: #1 Introduction of yourself to the class at 2% #2 module C topic at 4 % and #3 module E topic at 4%. 4

5 Tests: There will be five tests covering the six course modules. As this is a distance course, all exams will be open book and given online via Blackboard during a specified time and day. The tests can only be taken during those periods 12 noon until 8 pm on specified dates. Each test will include multiple choice or true/false questions. Test questions will be displayed one at a time and no backtracking is allowed. Once a question is answered or skipped, you will not be able to return to that question again. Once you have begun the exam you must finish it you CANNOT start it and then come back to it later. You will have a specified amount of time to complete each exam less than 1 minute per question. If you are not prepared for the exam, you may run out of time to complete each question. It is in your best interest to know the material. This is done by reading the text, reviewing the Breeze presentations and understanding the unit objectives prior to taking the exams. Going over the specified time will result in a grade reduction. The tests are structured so no two students will received the exact same questions. Therefore, it is not worth your time to take the exams with another person. Collaborating on exams is considered cheating and is in violation of the Academic Integrity policy. You are expected to take each exam by yourself. Blackboard keeps track of exactly when you take the exam. Each of the tests is weighted equally into the final grade (15 % each). There is no comprehensive final exam. No early or late exams will be given. Make-ups will be given in only the most extenuating circumstances and with proper documentation. Forgetfulness, vacation plans, sporting events, social commitments, etc are not valid reasons to justify an exam make-up. GUIDELINES FOR ONLINE TESTING AND BLACKBOARD ISSUES: Disable all pop-up blockers Use Internet Explorer rather than another browser. Blackboard has some compatibility issues with other browsers at this time. Use a hardwired connection rather than your wireless connection to the internet to take an online test. Make sure that when you connect your network cable to your computer you also disable the wireless receiver so that it does not override the wired connection. Make sure you are conscious of your time. It is recommended you use a watch and record the start time so you can pace your time. You will not get a timed warning in BB. Make sure you don t use the browsers back, forward and refresh buttons. To move from question to question, users should only use the arrows within the testing window. Make sure your computer is up-to-date on Windows patches and that it is virus and spyware free (if students are not sure of the reliability of their PC or are having problems, use a lab machine) If your grade is not immediately available, contact your professor immediately. It may also mean you went over the time limit. Make sure you do not have more than one window opened to Blackboard; this can cause problems submitting your exam. If the exam has been selected to show all questions at once, please click the save button at the bottom of the page every couple of questions so the progress is saved if for some reason the computer crashes or the internet connection is lost. Please use the online tutorials that are provided on Blackboard and Blackboard FAQ. If you experience a password or access problem, the Help Desk can be contacted via phone

6 DISABILITY SERVICES "It is University policy to provide, on a flexible and individualized basis, reasonable accommodations to students who have disabilities. Students are encouraged to contact Student Disability Services to discuss their individual needs for accommodations." For accommodations to be provided students must show proper documentation from Student Disability Services in a timely fashion before any exams or other activities needing special needs. NOTE: If problems or difficulties arise during the semester, make an appointment with the instructor for help or assistance. The instructor can usually be contacted during business hours by or telephone. This will expedite a response. The instructor s goal is for you to learn and succeed in your academic endeavors. DUE DATES - Due dates will be strictly enforced. Any work submitted after the due date and time not be accepted and a 0 will be given for that assignment. The date and time that you turned in the assignment will be documented by the mycle program so I will know when that occurs. All due dates for assignments are indicated on the syllabus. Drop/Add Withdrawal: You may add, drop or withdraw from this course without the instructor s assistance using the online computer registration system. Please note the deadlines for these options. About your instructor: Dr. Marge Condrasky, R.D., C.C.E. is an Assistant Professor in the Department of Food Science and Human Nutrition. She received her undergraduate degree from the Pennsylvania State University, her M.S. from the Indiana University of Pennsylvania, and her Ed.D. from Clemson University. Dr. Condrasky has been teaching Nutrition and Culinary Arts for 20+ years and has earned Certified Culinary Educator status with the American Culinary Federation. Career experiences encompass clinical nutrition services and culinary education which led to culinary science application and research. Since coming to Clemson she has focused on the role of the chef in healthy food promotion and in working with a chef to encourage families to cook and eat more fruits and vegetables at home. 6

7 NUTRITION 203 Second Summer Session 2011 Topic Textbook Reading MODULE A Key Nutrition Concepts and Terms Unit 1 The Inside Story about Nutrition and Health Unit 2 Ways of Knowing about Nutrition Unit 3 Understanding Food and Nutrition Labels Unit 4 Nutrition, Attitudes, and Behavior Unit 5 Healthy Diets: The Dietary Guidelines, MyPyramid, More Unit 6 How the Body Uses Food: Digestion and Absorption Unit 7 Post blackboard Topic # 1 self introductions Exam 1 MODULE A (noon to 8:00 p.m.) MODULE B Calories! Food, Energy, and Energy Balance Unit 8 Obesity to Underweight Unit 9 Weight Control: The Myths and Realities Unit 10 Disordered Eating: Anorexia Nervosa and Bulimia Unit 11 Useful Facts about Sugars, Starches, and Fiber Unit 12 Alcohol: the Positives and Negatives Unit 14 Proteins and Amino Acids Unit 15 Vegetarian Diets Unit 16 Fats and Cholesterol in Health Unit 18 Assignment: 3 day diet record Exam 2 MODULE B (noon to 8:00 p.m.) MODULE C Vitamins and Your Health Unit 20 Phytochemicals and Genetically Modified Food Unit 21 Good Things to Know about Minerals Unit 23 Dietary Supplements and Functional Foods Unit 24 Water is an Essential Nutrient Unit 25 Nutrition and Physical Fitness for Everyone Unit 27 Nutrition and Physical Performance Unit 28 Post Topic #2 from Module C Exam 3 MODULE C (noon to 8:00 p.m.) MODULE D Diabetes Now Unit 13 Nutrition and Heart Disease Unit 19 Diet and Cancer Unit 22 Nutrition- Gene Interactions in Health and Disease Unit 26 7

8 Hope s Edge book review and on-line discussion Exam 4 MODULE D (noon to 8:00 p.m.) MODULE E Food Allergies and Intolerances Unit 17 Good Nutrition for Life: Pregnancy, Breastfeeding, Unit 29 and Infancy Nutrition through the Growing Years Unit 30 Nutrition and Health Maintenance for Adults all ages Unit 31 Post Topic #3 from Module E MODULE F The Multiple Dimensions of Food Safety Unit 32 Aspects of Global Nutrition Unit 33 Exam 5 MODULES E and F (noon to 8:00 p.m.) 8